Leg of Lamb With Stuffed Artichokes, Spinach and Red Peppers Leg of Lamb With Stuffed Artichokes, Spinach and Red Peppers

Leg of Lamb With Stuffed Artichokes, Spinach and Red Peppers image Image by: Leg of Lamb With Stuffed Artichokes, Spinach and Red Peppers image Author: Canadian Living

Easter is synonymous with spring lamb. And this menu's centrepiece is a juicy, tender roast filled with a rainbow of vegetables. You can butterfly a whole leg of lamb at home, but save yourself time by asking your butcher to do it. Tie the leg tightly to keep the filling intact when sliced.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: April 2014

Ingredients

  • 2 sweet red peppers halved and cored
  • 1 pkg baby spinach
  • 1 can (398 mL) water-packed artichoke heart drained and coarsely chopped
  • 1 cup fresh bread crumbs
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 27 kg leg of lamb
  • 1/2 teaspoon pepper
  • 2 tablespoons Dijon mustard
  • 1 tablespoon grated lemon zest
  • 1 tablespoon liquid honey

Method

Place pepper halves, cut side down, on foil-lined baking sheet; broil, turning occasionally, until softened and charred, 12 to 15 minutes. Let cool. Peel off blackened skin and discard; slice peppers lengthwise into strips.

Meanwhile, in large pot of boiling water, blanch spinach just until wilted, about 1 minute; drain and rinse under cold water. One handful at a time, squeeze excess water out of spinach. In bowl, combine spinach, peppers, artichoke hearts, bread crumbs, lemon juice and a generous pinch of the salt.

Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours.

Unroll lamb on work surface, skin side down; trim off any excess fat or sinew. Leaving 1-inch (2.5 cm) border at edges, spread filling evenly over lamb; starting at one long side, roll up. Using kitchen string, tie tightly at 2-inch (5 cm) intervals. Rub lamb all over with pepper and remaining salt.

Whisk together mustard, lemon zest and honey; brush all over lamb. Place lamb on greased rack in roasting pan; pour 1 cup water into pan. Roast in 375 F (190C) oven, tenting with foil if browning too quickly, until medium-rare or instant-read thermometer inserted in centre reads 145 F (63 C), 2-1/2 to 3 hours.

Transfer to cutting board; tent with foil. Let stand for 15 minutes before carving.

Nutritional facts per each of 10 servings: about

  • Fibre 3 g
  • Sodium 440 mg
  • Sugars 3 g
  • Protein 59 g
  • Calories 427.0
  • Total fat 17 g
  • Cholesterol 133 mg
  • Saturated fat 7 g
  • Total carbohydrate 10 g

%RDI

  • Iron 39.0
  • Fibre 0.0
  • Folate 53.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 53.0
  • Vitamin C 75.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Leg of Lamb With Stuffed Artichokes, Spinach and Red Peppers

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